Let's Be Social!
Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
2 cups heavy cream, whipped to stiff peaks
1, 14 ounce can sweetened condensed milk
1 cup pumpkin Puree
1 teaspoon pumpkin pie spice
1/4 cup Torani Pumpkin Pie syrup (optional)
1 teaspoon vanilla extract
STEP BY STEP INSTRUCTIONS
Combine sweetened condensed milk, pumpkin puree, syrup, spices and vanilla in a large bowl and whisk until well combined.
Fold half of the whipped cream into the milk mixture slowly as to not deflate the whipped cream.
Fold in the remaining whipped cream until well combined.
Pour ice cream mixture into a loaf pan that has been triple lined with plastic wrap, allowing the ends of the wrap to extend over the edges of the pan.
Tap the pan slightly to release any air bubbles.
Cover surface with plastic wrap and seal.
Freeze for at least 6 hours but overnight is best.
Noreen's Kitchen © ALL RIGHTS RESERVED.